Dry Fried Mee Siam

duration40 mins
meal_typeLunch, Dinner


  • 500 g thin rice vermicelli noodle about 1 pack
  • 4 tbsp cooking oil
  • 200 g
  • 80 g
  • 10 cut into smaller pieces
  • 1 lime juice
  • 4 tbsp ground bean sauce/ tau cheo
  • 2 tbsp tomato paste
  • 60 g tamarind paste
  • 3 tbsp normal sugar
  • 8 cloves garlic peeled
  • 15 dried red chilies soaked in water
  • 2 fresh red chilies
  • 1/2 cup chicken broth
  • 6 large eggs
  • Pinch of salt
  • 1/4 tsp freshly ground black pepper
  • Cooking oil


  1. Soak noodles in cold water for 1 hour. Don't soak them in warm or hot water as they will break easily when you stir fry.
  2. Process all the ingredients for spice paste in a food processor.
  3. Combine all ingredients for the sauce in a bowl and stir to mix.
  4. Beat the eggs with seasonings until foamy with a fork or chopsticks.
  5. Pour about 1/2 tsp of cooking oil in a non-stick pan, pour 1/3 of the egg mixture in the middle of the pan and then swirl to cover the base of the pan.
  6. Push the edge to the center to allow the egg to flow and cover the base.
  7. Cook until the bottom is set and then gently flip over to cook the other side for another minute or less.
  8. Remove and pour another 1/3 of the egg mixture and repeat for one more time.
  9. Place them on a cutting board and roll them up and use a sharp knife to cut. Now you have omelette strips. Set aside
  10. Preheat a large skillet or wok. Add 4 Tbsp of cooking oil.
  11. Add the spice paste and stir fry for about 5 minutes until fragrant.
  12. Add the sauce followed by the rice noodles and 1/2 cup of water or chicken broth.
  13. Stir to mix everything
  14. Add garlic chives, bean sprouts, and tau pok pieces.
  15. Continue to stir fry until everything is well mixed.
  16. Have a taste and add more salt if needed.
  17. Remove from the heat and sprinkle with the egg omelette strips you made earlier. Serve immediately.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.